Savory Corn & Basil Pudding - cooking recipe

Ingredients

5 ears corn, husks & silk removed,scraped
2 tablespoons flour
2 tablespoons cornmeal
2 eggs
2 egg yolks
1/2 cup whole milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 teaspoon denzels hot pepper sauce or 1/2 teaspoon other hot pepper sauce
1/2 cup lightly packed chopped fresh basil

Preparation

Heat oven to 350 degrees F.
Generously butter a 4 cup low baking dish (gratin dish).
Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
You should have apprx 1 1/2 cups of corn pulp.
In a bowl whisk the flour, cornmeal& eggs until very smooth.
Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
Stir in the basil& corn pulp.
Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.